Cuberoll |
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| This cut is taken from the standing rib which is completely deboned for ease of carving. It is then trimmed to a very lean specification to give all the flavour of the rib without the fat. It is a very tasty cut and is perfect for roasting as it is particularly moist and full of flavour. It is also popular when cut into rib-eye steaks. |
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Rib Eye Steak |
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| One of the most flavoursome steaks available ,the rib-eye is gaining popularity in the Irish market. Flesk Meats ages the rib-eyes for a minimum of 21 days to achieve maximum tenderness. They are then rolled and wrapped to give them an appealing shape. After this we cut cut the steaks to exact weight in our state of the art laser portioning machine. The steaks are then packed and labelled with all the necessary tracability information. Flesk Meats can cut to any weight the customer demands. These portioned steaks are very useful for the chef who needs an exact portion cost. |
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